Combine chicken, breadcrumbs and tandoori paste in a bowl. Shape mixture into four 2cm-thick patties.

Step 2

Heat oil in a frying pan over medium-high heat. Cook patties for 5 to 7 minutes each side or until golden and cooked through.

Step 3

Combine yoghurt, mint and cucumber in a bowl. Place lettuce on roll bases. Top with patties, mint mixture and roll tops. Serve

Refrigerate patties for 30 minutes before cooking, if time permits. This helps them retain their shape during cooking. Don't cook patties on high heat, or they'll burn before they're cooked through. Try using other breads such as pita pockets or Lebanese bread for wraps.